What Are Pancakes
Pancakes (small thick pancakes) are a quick breakfast or dessert option, known in Ancient Greece since the 5th century BCE. In the Middle Ages they were popular in England, and today pancakes are loved all over the world.
They’re made from basic ingredients: milk, an egg, flour, baking powder, a bit of oil, salt, and sugar. The whole process takes about 15–20 minutes including frying.
Unlike classic Russian oladushki, pancake batter is thicker and more uniform, and the pancakes come out even, soft, and fluffy. They’re usually fried without extra oil, because the oil is already in the batter.
This recipe is designed to be simple: no mixer, and no scales if you don’t want them. You can mix everything with a regular spoon in one bowl and use the same spoon to portion the batter onto the pan.
Ingredients for Two Servings
- milk — 200 ml (≈ 0.8 of a 250 ml mug)
- egg — 1
- vegetable oil — 2 tbsp
- sugar — 30 g (2 level tbsp)
- salt — 1/3 tsp
- flour — 180 g (≈ 1 mug with a small mound or ~21 tbsp)
- baking powder — 5 g (1 tsp)
How to Make Pancakes
First, mix the wet ingredients: milk, the egg, and vegetable oil. Add sugar and salt, and stir until the sugar dissolves.
Then add the flour and baking powder. Stir with a spoon until smooth. Small lumps are fine, but it’s better to press larger ones against the side of the bowl. Don’t overmix, or the pancakes can turn out dense.
Let the batter rest for 5–10 minutes. During this time the baking powder starts working and the texture improves.
Heat a flat-bottomed pan over medium heat. If your stove dial goes from 1 to 6, warm it up on 4, then cook on 3. No need to add oil to the pan.
Spoon the batter onto the hot pan. For small pancakes use 1 spoonful; for larger ones use 2–3 spoonfuls per pancake.
When bubbles appear on the surface and the edges start to set (usually 1–2 minutes), flip them over. Cook for another 1–2 minutes until golden brown.
Tips for Good Pancakes
- If the batter is too thick, add 1–2 tbsp of milk
- If it spreads too much, add a little flour
- The pan shouldn’t be too hot, or they’ll burn on the outside while staying raw inside
- The first 1–2 pancakes are test ones, and they help you adjust the heat
Pancakes go well with honey, jam, sweetened condensed milk, sour cream, and berries. You can also eat them plain: the flavor is already balanced and they don’t need toppings.
Enjoy!